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I haven’t felt much like cooking lately. With a two-week long heatwave and no air conditioning, it’s very easy for one to become uninspired. However, yesterday it started to cool down… with 87% humidity. No, that’s not a typo. Yes, I too thought I lived in California and NOT Florida. But I digress…

Recently I’ve been try to eat more paleo (not completely – I love a good legume, as you’ll see here!), but I wanted to make my boyfriend a delicious meal that he would enjoy but that I could eat (no gluten, dairy, or soy) while also not spending a ton of money by using things I had on hand. Chicken breasts and bacon in the freezer. A can of chickpeas in the cupboard. A bag of red onions in the pantry. Two cucumbers and a bag of spinach in the fridge. Little did I know where my inspiration would take me.

I made the salad first and let it chill while I cooked the chicken. Though more time consuming then my normal dinner, the recipes were really delicious (IF I don’t say so myself) and I would definitely make both of them again!

Both recipes are

• Gluten-free
• Dairy-free
• Nut-free
• Soy-free

The chicken is • Paleo and the salad is • Vegetarian/vegan (and can be Paleo if you remove the chickpeas)

1. In a sauté pan over medium heat, cook your bacon until almost crispy, then add in the diced onion and cook until soft.
2. Add in your peaches and spinach. Once the spinach wilts, remove from heat and stir in the basil. Set aside.
3. Place a large cast iron skillet (mine’s 12″) or oven-safe sauté pan on the burner. Preheat to medium-high heat.
4. While the pan is heating, butterfly open your chicken breasts and pound them down to 1/4″ thickness with a mallet or other flat heavy object (full disclosure: I was at my boyfriend’s house [read: no kitchen tools] so I placed two layers of saran wrap over the chicken and just used a hammer). Sprinkle salt and pepper inside each breast and spread the B.B.O.P.S. reduction on the inside of the breasts, saving some for a topper if desired.
5. Preheat your oven to 350°. Tightly roll the chicken breasts lengthwise and secure with twine to make sure none of the filling comes out while you cook.
6. The pan should be nice and hot now, so go ahead and place your chicken rolls in the pan. From here, you want to sear every side of the chicken for about 1 1/2 – 2 minutes so there’s a slight char around the outside of each breast and no white spaces in between. When you get to your last side, place the pan in the oven until the chicken is cooked all the way through, another 10-15 minutes.
7. Remove from the oven and garnish with the extra B.B.O.P.S. stuffing or basil leaves OR just devour them as is.

1. In either a sauce pan or pot with a steamer insert, steam the broccoli until crisp-tender, 4 to 6 minutes.
2. In a large bowl, whisk together the mustard, vinegars, oil, and onion until well-combined. Season with salt and pepper.
3. Add tomatoes, chickpeas, cucumber, and broccoli and stir to combine. Let cool for 5 minutes and serve room temperature or chilled.